Where I live Mexican take out is unheard of and non-existent. Yeah, one of the most popular cuisines in the world is not so popular in Kosovo. That’s not necessarily a big drama but if I craved a spicy sauce with meat and peppers wrapped in tortillas..well then I had to do them myself. Cook the tortillas from scratch and improvise about the sauce. I don’t usually think too long about the recipes I want to prepare. I stick my head in the fridge instead to make sure I have the ingredients needed :-). So today, to my son’s joy the whole wheat tortillas I made turned just fantastic.
The products bellow provide for 18 tortillas. If you don’t use all of them wrap the tortillas in plastic and refrigerate. They will last up to 2 weeks. Or freeze and upon need microwave them.
But I am sure they will disappear much faster because they always turn mega yummy 🙂
3 cups whole wheat flour (1 cup-250 gr). You can of course make the tortillas entirely with flour. I just wanted to make them healthier…wink
1 cup flour
1 spoon salt
1 package baking powder
1 cup warm milk
1 cup warm water
¼ cup vegetable oil
Sift the flour, salt and the baking powder into a large bowl. Mix well with a dry whisk. Add consequently the oil, milk and the water working the liquid into the dry mixture until a sticky ball of dough is formed.
Wrap in plastic and let the dough rest for at least 30 minutes.
Divide the dough into two pieces, then each of them into 9 balls and cover them with a kitchen towel.
Lightly dust your counter with flour and roll out each ball of dough into a circle with a rolling pin. The tortillas size has to be aligned to your skillet’s width. But if they turn bigger you can trim the edges. The tortillas need to be approximately 6 mm thick. Don’t roll the dough too much, few strokes with the rolling pin are enough to form a circle, otherwise the tortillas will be tough.
Heat a dry skillet (no oil) over high heat for 5 minutes. Cook the tortillas on each side until the they get covered with brown spots. Again, do not overcook or they will be dry and hard.
Cover the cooked tortillas with a kitchen towel to keep them warm while you cook the rest.
You can get creative here and improvise with your preferred ingredients. I had around 200 g veal, thinly sliced, which I fried in olive oil until brown. Then I added two chopped onions, 3 red and 1 green peppers, frozen peas and corn. Season the mixture with salt, black and cayenne pepper (or chilly) to add a little heat and stir. I like it when the vegetables are a little crispy and have preserved their colours. The liquid of the frozen vegetables has to evaporate and the sauce needs to be thick.
When you serve the tortillas you can lightly coat them with any of the tomatoes-based sauces available in your local stores (I used barilla’s arrabiata). Place a couple of spoonfuls of the sauce in the center of a tortilla and roll it up. I am telling you- muy sabroso!